Receta Chicken Miso Soup
This recipe is adapted from one that was in the latest release of Cuisine At Home. I have added several more ingredients to make the soup a hearty weeknight meal. It is filling with the added ingredients. I also used chicken stock in addition to vegetable broth to add a bit more flavor. Because miso is sensitive to heat, be sure to keep the soup at a low simmer. If boiled it loses some of the miso flavor and the health benefits of the soy bean paste. I used light miso but you can use darker for a more pronounced flavor if that suits your palate.
Tiempo de Prep: | Japanese |
Tiempo para Cocinar: | Raciónes: 6 Servings |
Ingredientes
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Direcciones
- Saute ginger and garlic in peanut oil until golden, about 2 minutes.
- Add vegetable stock and chicken broth and simmer covered on low heat for 10 minutes. Remove 1 cup of broth and mix with miso. Return miso mixture to broth.
- Add mushrooms and chicken and simmer covered for 5 minutes.
- Add ramen noodles and remaining vegetables and simmer covered for 3-5 minutes or until noodles are done.
- Add tofu and simmer 1 minute to heat through.
- Remove from heat. Add spinach and sesame oil.
- Top soup with chopped scallions.
- Soup is ready for service.